Hmong-Style Roasted Fish in Banana Leaves

Hmong-Style Roasted Fish in Banana Leaves

Hmong-Style Roasted Fish in Banana Leaves

Usually when you see a recipe for a stuffed fish, you’ll see 3 slits cut into the flesh of the fish on both sides, then stuffed. This is completely different and quite a genius way to stuff a fish. Pockets are cut across entire spine of both sides of the fish so the herb stuffing flavors the entire fish’s flesh. After the fish is stuffed, it is wrapped in a banana leaf and foil, kind of like a papillote, then baked. You can also through this on a grill and cook for the same amount of time. You can use pretty much any type of whole fish. I used a whole tilapia, but snapper, porgy, or pompano are all suitable for this dish.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Hmong
Keyword: East Asian, fish, Hmong, main course, Southeast Asian
Author: Alex Gorgos

Equipment

  • banana leaves
  • foil
  • food processor

Ingredients

  • 1 whole tilapia (or any other whole fish) scaled, cleaned, and gutted

Herb Stuffing

  • 2 tbsp lime leaves chopped
  • 2 stalks lemongrass chopped
  • 2 Thai chilies chopped
  • 6 garlic cloves minced
  • 3/4 cup fresh dill chopped
  • 3/4 cup cilantro chopped
  • 3/4 cup green onions chopped
  • 2 tsp ground coriander
  • 1/4 tsp salt
  • 1 tbsp fish sauce
  • 1/2 tsp mushroom seasoning

Instructions

  • Place all of the stuffing ingredients in a food processor.
    Hmong, main course, fish
  • Pulse a few times until everything is evenly chopped.
    Hmong, main course, fish
  • Cut deep pockets across both sides of the fish’s spine.
    Hmong, main course, fish
  • Stuff each of the pockets with the herb stuffing, saving a 1/4 cup of the stuffing.
    Hmong, main course, fish
  • Preheat the oven to 400 degrees. Line the bottom of a baking sheet with foil. Lay the banana leave across the top.
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  • Place the fish in the center of the banana leaf. Cover the fish with the rest of the herb stuffing.
    Hmong, main course, fish
  • Fold the banana leaf over the fish, tucking in the sides to seal.
    Hmong, main course, fish
  • Cover with more foil, making sure all of the seams are sealed.
    Hmong, main course, fish
  • Bake for 30 minutes. Take off the foil and the banana leaf.
    Hmong, main course, fish
  • Bake for another 15 minutes. Let rest for 10 minutes before serving.
    Hmong, main course, fish
Hmong, main course, fish
Serve the fish in the banana leaf with sticky rice.